Poptarts have been around for almost fifty years. Fifty years of boys and girls opening those foil packages and hastily stuffing a flat, sugar filled pastry into their mouths before heading off to school. Poptart aficionados might scoff at the notion of enjoying the pastry without first subjecting it to high, electrical heat, and I would tend to agree. Poptarts were meant to be toasted.

My greatest breakfast dread was waking up too late to enjoy a warm and toasty brown sugar poptart. Nothing was more disappointing in those early mornings than my mom handing me a cold and lifeless foil bag and then shooing me out the front door. I wanted my pop tart fresh, golden brown on the top and slighlty melty on the inside. I wanted the cinnamon sugar to burn my tongue, to melt in my mouth, to bring me to poptart ecstasy. A cold bag just didn't cut it.

Years have passed since I've bought a carton of PopTarts (Just read the label, folks, you'll understand). But over Christmas, my little sister came home from college and brought with her a box of half-eaten PopTarts. Those tempting treats sat in our pantry for a few days before I could no longer resist, before I found myself, at midnight, standing by the toaster oven, waiting for my piece of PopTart heaven.

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And it was good. It was good in all of its highly processed, hydrogenated oiled, corn syruped goodness. But I'm a baker, and I knew that I could do something better, that I could take this childhood treat and turn it into a nostalgic, high-quality experience.

I found a recipe for homemade PopTarts at Smitten Kitchen, and I set to work. Now you might think that since PopTarts are often correlated with childhood, it might be fun to make these with a son or daughter, a niece or nephew. DON'T DO IT. These PopTarts are spectacular, but they are also very time-consuming and intensive. You'll need your concentration, and an eager 5 year old with a jar of sprinkles will impair your progress significantly.

Like I said, these poptarts take time, so be sure to block off a couple of hours if you decide to make them. They bake up beautifully and taste even better. Yes, a fresh baked PopTart far surpasses the store-bought toasted variety...but did I really need to say that? Plus, there is the added fun of creating your own fillings. You can be as imaginative as you'd like...and who knows, mabye you could sell a smashing new idea to Post?

I adapted the original recipe by adding frosting because the best PopTart flavors were always the ones with icing on top. Didn't we all feel sorry for the kids that were stuck with the unfrosted varieties? I can still remember my chagrin when my dad accidentally brought home a box of unfrosted Poptarts; the look on my face could have killed.

When Ryan and I open our bakery (yes, I'm saying "when" now instead of "if") We hope to feature these as well as my homemade oreo's and hopefully a few other childhood favorites. I would love to hear your suggestions for more nostalgic treats...please leave me a comment, and I'll try to whip a homemade variety of whatever you list!

1.To make cinnamon filling:Whisk together the sugar, cinnamon, and flour. Set aside. To make jam filling: Mix the jam with the cornstarch/water. Set aside.

2. Whisk together the flour, sugar, and salt. Work in the butter with your fingers or food processor until pea-sized lumps of butter are visible, and the mixture holds together. Whisk the first egg and milk together and stir them into the dough, mixing just until the dough comes together, kneading briefly on a well-floured counter if necessary.

3. Divide the dough in half , shape each half into a smooth rectangle, about 3×5 inches. Allow to chill if the dough is too soft.

4. If the dough has been chilled, remove it from the refrigerator and allow it to become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

5. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart. Place a heaping tablespoon of filling into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

6. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

7. Bake poptarts for 20 minutes or until golden brown. Remove from oven and allow to cool while you assemble the glaze. Combine the powdered sugar, water, vanilla extract and cinnamon (if using). Once tarts are completely cool, spread a layer of glaze over tarts and allow to harden. These tarts keep well in an air-tight container for about 1 week.

Secondly, I am so happy we both tried interesting, adorable smitten kitchen recipes this week. I saw these!

Thirdly, my sister and I loved loved loved pop-tarts. We were allowed to have them with a glass of skim milk and fresh fruit every other morning. We used to sing this song, "today is a pop-tart day, today is a pop-tart day". Or, if appropriate, "tomorrow is a pop-tart day, tomorrow is a pop-tart day". My mom bought us the reduced fat strawberry and blueberry varieties, and I think the brown sugar? I think I really liked apple cinnamon, if I recall correctly.

I saw these too and want to try! I was the same way when I was little, my pop tarts HAD to be toasted. Do you still toast these when you eat them days after baking?

I made smitten kitchen oreos the other day (inspired by you). They were awesome. I thought the filling was too sweet, but maybe if I didn't use the full amount of sugar in the cookie it would have been ok (like she suggested). Everyone else seemed to love the sweetness so I am maybe alone with that opinion.

These look awesome! I remember my PopTart days, too :) Luckily, they were few and far between, but I remember enjoying the chocolate mint ones when the ocassion arose. I'd be afraid to look at a label now, haha. That and, I'd probably find it farrrr to sweet.That is too cool that you guys will be opening a bakery. I'll drive down (over? up? swim? sail?) to make a visit. (p.s. I could live vicariously through you if you chose to make it a gallery-type bakery with local artists works. just a thought :P)

Brilliant! Is there anyone who didn't eat poptarts at some point in childhood (and who on some level still wants to now)? Other nostalgic treats aka highly processed sugar bombs of delight: Hostess Cupcakes. Yep, that's right ;)

Reply

Stephanie

05/13/2010 3:21pm

You are amazing!! Those pop tarts look identical to the processed ones, but so much more wholesome and home made!! Good job!! :)

Oh wow too funny! Because I am in the process of making these right now (dough is in fridge). I went with the Bon Appetit mag recipe, though I did see them on SK and thought they looked great. Anyway, yours are beautiful in all their frosted and sprinkled glory!

Who DOESN'T love pop tarts? I know I do. But holy crap they're bad for you! I've been meaning to try the homemade variety for a while, but just haven't had the time. I can't wait to try it, though. Yours look delicious!

ok. i'm probably the oldest person on here leaving a message, but i can't help myself! back in the dark ages (we're talkin' 1964 or '65) my favorite poptart flavor was raspberry apple - BEFORE the days of frosted poptarts. That flavor was eliminated long ago, but now I can recreate it myself thanks to you, Monet! you rock!

My mom never bought poptarts for us, but I'd eat them at friends' houses whenever I could! I've had these on my "to bake" list for a while now and I'm so happy to see them here! You did a beautiful job on the tarts as well as the icing (gotta have the icing!). When you open your bakery, I hope I can visit. All of your treats look simply amazing.

Hi Monet! The poptart looks so yummy! I've never thought to make it myself. Who doesnt like poptart right?

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This is definitely something that doesn't come vegan (pop tarts). In reading the back of boxes to determine whether they had dairy or eggs, I was kind of sickened by how many ingredients are in poptarts. Certainly took away my enthusiasm for them. This version looks a lot healthier...and tastier too!

Oooooooooooooooh. When you open a bakery, I will happily visit wherever you are. I would love love love to try homemade Poptarts. You've totally inspired me - this is now on my "to bake" list. What a fantastic idea! And homemade Oreos?! You should do Thin Mints next :)

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Hi! I just found these Poptarts and they look great! I love Poptarts but never thought about making them-I never ate them when I was young - oh, too bad. But, when we go on driving trips (now that I am older and more mature and know better) we usually pick up a few - or so... HA! Thanks for sharing.

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